Spinach and Mushroom Quiche

When my week is particularly busy (and that seems to be most of my weeks), I love the idea of being able to spend one morning preparing a meal that will carry me through the next couple of days. I don’t want to have to turn on an oven or even boil water, I just want to be able to open the fridge, make a trip to the microwave, then feast!

Quiche is a great option for hectic weeks. It's simple, relatively inexpensive to make, and provides at least four meals (that is, if you’re not sharing it with friends or roommates, which may be hard to do). It also freezes remarkably well.

I found this quiche recipe in Mollie Katzen’s Moosewood Cookbook. I opted for this recipe for my first foray into cooking quiche because of the crust. Unlike others that need to be blind baked, this one is just rolled out and then filled with eggy goodness. Even better, you can make it by hand, which is a godsend for a girl who doesn’t own a food processor. Of course, you could always skip making the crust altogether and opt for a store-bought one, but what’s the fun in that?

Spinach and Mushroom Quiche (serves 4 to 6)

Adapted from Moosewood Cookbook

For the Crust

6 tablespoons butter, cut into small pieces

1 1/2 cups flour

1/4 cup cold water or milk

1/4 tsp salt

For the Quiche

1 teaspoon butter

1 small onion, chopped

1/4 pound mushrooms, sliced

2 cups fresh spinach

4 large eggs

1 1/2 cups milk

1 cup swiss cheese, shredded

1/4 tsp salt

black pepper, to taste

Making the Crust

Using a pastry cutter or two forks (or a food processor, if you’re lucky enough to have one), cut together the butter, salt, and flour until the mixture is blended. Add water or milk until the dough holds together. Roll out the dough and place in a 9- or 10-inch pie pan.

Making the Quiche

Preheat the oven to 375.

Melt the butter in a small pan. Add onions and sauté until they begin to soften. Then add mushrooms, spinach, salt, and pepper. Continue cooking for about five minutes, until the spinach wilts.

Combine the eggs and milk in a bowl, beating well. Stir in the shredded cheese.

Spoon the onion, spinach, and mushroom mixture into the crust. Pour over the egg and cheese mixture.

Bake for 35 to 45 minutes, or until solid in the center.